Broad bean, spinach & lamb salad - Sydney Markets

Ingredients

• 1 kg broad beans, podded*
• Olive oil cooking spray
• ¼ cup slivered almonds
• 2 x 275g lamb loins (backstraps)
• 100g baby spinach leaves
• ⅓ cup small mint leaves
• 300g can chickpeas, rinsed and drained
• 3 green onions (shallots), trimmed and thinly sliced
• 1 carrot, shredded
• Lemon wedges, to serve
• ⅓ cup thick Greek-style natural yoghurt
• 1 tbs tahini
• 1 tbs lemon juice
• ½ tsp pomegranate molasses (optional)